One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…

Method

Heat the olive oil in a frying pan. Cook the pancetta or bacon until crisp, add the courgettes, then sizzle for 4 mins until golden. Add the garlic and chilli to the courgettes, cook for 1 min, then sprinkle with sugar and splash in the vinegar. Tip over the canned tomatoes, turn up the heat, season with salt and pepper, then simmer for 10 mins.

While the sauce is simmering, cook the linguine, then drain. Toss the pasta through the sauce, then scatter with parsley and drizzle with a little more olive oil.

I made this on Saturday night, and it went down quite well. Tasty, and easy pasta sauce, and made a change to use courgettes. A little salty though. Had it cold for lunch today, which was also nice!

sandra_mcg

20th Jan, 2011

5.05

Really delicious - will definitely make this one again!
I'm veggie, so used Quorn bacon pieces rather than the pancetta.

shakipax

20th Sep, 2010

3.05

Quick and easy, next time will use more veg and less pasta

lourolls01

26th Aug, 2010

5.05

This was lovely, I also made it without meat and added some onions and peppers. It was cheap, healthy and super tasty.

janerichardson

3rd Aug, 2010

4.05

Nice and easy to ring the changes from the courgette glut. I'm veggie so omitted the pancetta but added a couple of onions at the start, and also extra chilli (fresh). Added a couple of teaspoons of sugar which, together with the red wine vinegar and chilli, gave it a bit of a sweet-and-sour flavour. Will make again, and also try to freeze some of the sauce for winter.

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